Distance Functions for Knowledge-Based Cocktail
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Monteiths Drinks 04-03 LR
CONTEMPORARY SCOTTISH CUISINE & COCKTAILS COCKTAILS | 02 RED WINE | 12 CHAMPAGNE | 07 RED CELLAR SELECTION | 14 SPARKLING WINE | 08 ROSÉ WINE | 15 WHITE WINE | 08 SPECIALITY WHISKY | 16 WHITE CELLAR SELECTION | 10 SPECIALITY COGNAC | 18 FORTIFIED WINE | 11 CIGAR MATCHING | 19 01 COCKTAILS CLASSICALLY ORIENTATED COCKTAILS The history of cocktails is shrouded in mystery. Over the years facts have been relayed incorrectly and fictitious versions have been fabricated, recipes have been lost or forgotten and bartenders have gained credit for the creations of others. The Martini is probably the most recognised drink ever created and yet despite countless historians trying to find where and when it was created, it remains a mystery. What we do know is that the classic cocktails that have survived this torrid past have done so due to their simplicity and adaptability. Classic cocktails are the basis for all modern day mixed drinks. The majority bartenders look to these drinks in the hope of making a new classic that will stand the test of time and be referenced by future generations. Cocktails were originally created as vehicles for taming the harsh spirits of the 19th century. With this in mind you'll realise that classic cocktails are primarily fabricated with alcohol, blended with small amounts of soft liquids, so be aware the drinks contained within this section are not for the faint hearted. MARTINEZ £7.5 Bols Genever, Byrrh Grand Quinquina aperitif, Luxardo Maraschino liqueur & Boker's bitters. MIDWAY OLD FASHIONED £8.5 Yamazaki 12yo malt, Lairds Bonded Apple brandy, house cinnamon syrup, house orange bitters. GEORGIA JULEP £7.5 House peach-infused Remy Martin VSOP, Crème de Peche, fresh mint, demerara syrup & Angostura bitters. -
Bar Book Contents
BAR BOOK CONTENTS Champagne & Sparkling Cocktails 4 - 5 Cocktails 6 - 10 Prestige Collection 11 Martinis 12 - 13 Whisky & Whiskey 14 - 18 CONTENTS Spirits & Aperitifs 19 - 21 Liqueurs & Digestifs 22 Beer & Cider 23 Non Alcoholic Cocktails, Soft Drinks & Hot Beverages 24 - 25 CHAMPAGNE & SPARKLING COCKTAILS The origin of Champagne cocktails is unclear, but some believe they first splashed on the scene in 1861, when England went into mourning for Prince Albert. According to historians, a bartender at London’s Brook’s Club decided that Champagne also should mourn, and paired it with Guinness stout to make a Black Velvet. 4 CHAMPAGNE & SPARKLING COCKTAILS Moët & Chandon Brut Impérial 125ml £11 Bottle £65 Three years ageing result in a Champagne with body, flavour and harmony. Elements of lime and blossom on the nose. Medium bodied palate, elegant finish. Moët & Chandon Rosé Impérial 125ml £12.75 Bottle £75 Lively and expressive nose dominated by the scent of wild strawberries. Full-bodied, zestful, assertive and fruity on the palate. Classic Champagne Cocktail £13.50 A timeless classic where bitter meets sweet. The bubbles help carry the bitters through brown sugar, releasing soft and pleasing aromas. Hennessy Fine Cognac, Angostura Bitters, brown sugar, Moët & Chandon Champagne Rally Fizz £11.20 The floral and sweet attributes of Prosecco are emphasized with the inclusion of gin and elderflower liqueur. They in turn are balanced out with a little lemon juice. Together they create a fresh crisp drink perfect for warmer seasons. Prosecco, Hendrick’s Gin, elderflower liqueur, lemon A Night in Paris £12 Dubonnet was first created in 1846 in response to a competition run by the French government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine to combat malaria. -
The Bartender's Best Friend
The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page i The Bartender’s Best Friend 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iii The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iv This book is printed on acid-free paper. Copyright © 2003 by Mardee Haidin Regan. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permis- sion of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copy- right.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. -
LEVENSWATER BARREL-AGED OLD-FASHIONED in 1883 a Well-Worn
LEVENSWATER BARREL-AGED OLD-FASHIONED In 1883 a well-worn quotation emerged forming the first definition of what this compound actually is: “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling”. (“Sling” was a popular American drink calling for nothing more than liquor and water, sometimes with a little sugar.) The “Old-Fashioned” as it would later be named, was a reference to this historically simple style of cocktail. A barrel aged gin is the only real way to make this work, wood is the main character here. EQUIPMENT: ● Jigger or measuring glass ● Mixing glass ● Bar spoon ● Hawthorne strainer ● Old-Fashioned/Rocks glass INGREDIENTS: 2oz Levenswater Barrel-Aged Gin 0.5oz “Flavoured” Demerara syrup 2 – 3 dashes Angostura bitters Orange Peel to garnish Preparation: “Flavoured” Demerara syrup recipe: 1cup Demerara sugar 1cup boiling water ***add any aromatic from the Levenswater spice set*** Combine ingredients and stir until sugar is completely dissolved. Set aside and allow to cool. Strain. Store in refrigerator for up to 30 days. Directions: Combine all ingredients in a mixing glass. Add ice. Stir for 15-20 seconds. Strain into “Old-Fashioned” glass over large ice cube. Zest oil from orange peel over cocktail and drop into glass. LEVENSWATER SPRING 34 CLOVER CLUB COCKTAIL In it's heyday the Clover Club was the preferred drink of pre-Prohibition gentlemen. It emerged from a Philadelphia men's group called the Clover Club that met regularly at the Bellevue-Stratford Hotel from the 1880's to the 1920's. -
Bar-Tender's Guide Or How to Mix Drinks
JERRY THOMAS' BAR-TENDERS GUIDE НOW TO MIX DRINKS NEW YORK. DIС AND FITZGERALD, PUBLISHERS. THE BAR-TENDERS GUIDE; OR, HOW TO MIX ALL KINDS OF PLAIN AND FANCY DRINKS, CONTAINING CLEAR AND RELIABLE DIRECTIONS FOB MIXING ALL THE BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE MOST POPULAR BRITISH, FRENCH, GERMAN, ITALIAN, EUSSIAN, AND SPANISH RECIPES ; EMBRACING PUNCHES, JULEPS, COBBLERS, ETC., ETC., IN ENDLESS VARIETY. BY JERRY THOMAS, Formerly Principal Bar-Tender at the Metropolitan Hotel, New York, and the Planters' House, 81. Louis. NEW YORK: DICK & FITZGERALD, PUBLISHERS, No. 18 ANN STREET. Entered according to Act of Congress, in the year 1862, by DICK & FITZGERALD, In the Clerk's Office of the District Court of the United States, for the Southern District of New York. - Entered according to Act of Congress, in the year 1876, BY DICK & FITZGERALD, In the Office of the Librarian of Congress, at Washington, D. C. PREFACE. In all ages of the world, and in all countries, men have in dulged in "so cial drinks." They have al ways possess ed themselves of some popu lar beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should con tinue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drink not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. -
Professional Bartenders Recipes
Professional Bartenders HOME OF THE PERFECT MARGARITA!!! Cocktail Recipes Aggravation Bali Punch 1 oz. Scotch 1½ oz. White Rum ½ oz. Kahlua ½ oz. Coconut Rum ½ oz. PB Cocktail Cream 1 oz. PB Lime Juice Mix with ice, serve in a highball glass. 2 oz. PB Hurricane Mix 2 oz. Orange Juice Almond Joy ½ oz. Pineapple Syrup ½ oz. Creme de Cocao Shake and Strain. Serve in a highball ½ oz. PB Amaretto glass. Garnish with the Fruit in Season. ½ oz. Pina Colada 1½ oz. PB Cocktail Cream Banshee Blend or Shake, strain and serve on the ½ oz. White Creme de Cacao rocks. ½ oz. PB Banana Supreme 2 oz. PB Cocktail Cream Apricot Sour Blend or Shake. Strain and serve on the 2 oz. PB Lemon (Diluted) rocks. 1½ oz. Apricot Brandy Shake in cocktail shaker, Barrier Reef Pour into cocktail glass. 2 oz. Gin 1 oz. PB Triple Sec Banana Daiquiri (frozen) 1/3 oz. Grand Marnier 1 oz. PB Lemon S&S diluted ½ oz. PB Blue Curacao 1 oz. Light Rum 4 TBSP. Vanilla Ice Cream 1 oz. Creme de Banana Blend Breifly, Serve on the rocks in a 2 oz. PB Creamer Pina Colda Glass. Garnish with a Cherry, ½ Banana (optional) Pineapple, and Orange Slice. 6 Ice Cubes Blend until slushy. Garnish with banana Between the sheets chunks. 1½ oz. Rum ½ oz. Brandy Bacardi Cocktail ½ oz. PB Triple Sec 1 oz. Bacardi Rum ½ oz. PB Lemon S&S diluted 1½ oz. PB lemon S&S Shake well with cracked ice and strain ½ oz. PB Grenadine into coctail glass. Shake and strain, serve on the rocks. -
Bar Basics 1 Bar Basics
BAR BASICS 1 BAR BASICS Equipment THE RIGHT TOOLS make mixing drinks easier, but some tasks sim- ply can’t be done without the right gizmo. BOSTON SHAKER: Two-piece set comprised of a mixing glass and a slightly larger metal container that acts as a cover for the mix- ing glass for shaking cocktails. The mixing glass can be used alone for stirring drinks that aren’t shaken. BARSPOON: Long-handled, shallow spoon with a twisted handle, used for stirring drinks. HAWTHORNE STRAINER: Perforated metal top for the metal half of a Boston shaker, held in place by a wire coil. Serves as a strainer. JULEP STRAINER: Perforated, spoon-shaped strainer used in con- junction with a mixing glass. COCKTAIL SHAKER: Metal pitcher with a tight-fi tting lid, under which sits a strainer. While styles vary widely, the popular retro- style pitcher has a handle as well as a spout that’s sealed with a twist-off cap. ELECTRIC BLENDER: Absolutely necessary to make frozen drinks, puree fruit, and even crush ice for certain recipes. CUTTING BOARD: Either wood or plastic, it is used to cut fruit upon for garnishes. PARING KNIFE: Small, sharp knife to prepare fruit for garnishes. MUDDLER:COPYRIGHTED Looks like a wooden pestle, theMATERIAL fl at end of which is used to crush and combine ingredients in a serving glass or mixing glass. GRATER: Useful for zesting fruit or grating nutmeg. cc01_3p.p.indd01_3p.p.indd 1 88/29/08/29/08 22:36:27:36:27 PPMM 2 MR. BOSTON: OFFICIAL BARTENDER’S GUIDE BOTTLE OPENER: Essential for opening bottles that aren’t twist-off. -
Jack's Manual on the Vintage and Production, Care And
Class Book o Copyright N W COPYRIGHT DEPOSIT. Jack's Manual ON THE VINTAGE AND PRODUCTION, CARE AND HANDLING OF WINES, LIQUORS, ETC. A HANDBOOK OF INFORMATION FOR HOME, CLUB, OR HOTEL RECIPES FOR FANCY MIXED DRINKS AND WHEN AND HOW TO SERVE j& | COPYRIGHTED 1910 BY J. A. GROHUSKO 10 Broadway, New York \ Press of McCLUNN & CO.. 10-12 Broadway, New York. ©GI.A25908 INDEX A Page Page Brandy Fizz 32 v Alcohol 17 Brandy Flip 32 Ales 16 Brandy Float 32 Absinthe 24 Brandy High Ball 32 Absinthe Cocktail 24 Brandy Julep 33 Absinthe Dripped 24 Brandy Punch 33 Absinthe Frappe 24 Brandy Rickey 33 Auditorium Cooler 26 Brandy Sangaree 33 Ale Sangaree .' 24 Brandy Scaffa 33 Alexander Cocktail 24 Brandy Smash 33 Amer. Picon Highball . 24 Brandy Sour 34 Anderson Cocktail 25 Brandy Toddy 34 Angostura Fizz 25 Bronx Cocktail 34 Angostura Ginger Ale 25 Bronx Terrace 31 Angostura Grape Fruit 25 Brooklvn Cocktail 31 An Oxford University Nightcap. 23 Brut Cocktail f. 31 A Clover Leaf 23 Bvrrh Cocktail 31 An Ale Cup 23 Byrrh Wine Rickey 31 Appetizers 85 Byrrh Wine Daisy 31 Appetizing Sandwiches 86 Butcher Cocktail 31 Apollinaris Lemonade 25 B. B. Highball 27 Apple Jack Cocktail 25 Bacardi Cocktail 26 Apple Tack Sour 25 Boston Cooler 29 Apple Toddy 25 Bogarz Cocktail 29 Ardsley Cooler 26 Bismarck Cocktail 28 Arf and Arf 26 Billin Cocktail 28 A Soul Kiss 23 Bachelor's Rose 26 Astringent Bottling 26 _ 6 Ale Benie Cocktail 24 Burgundies, Red and White.... 9 Appendix 22 Bitter-Sweet Wines 12 Bitters 13 Brandies or Cognac 14 B Beers 16 Binning 17 Bailor Cocktail 26 -
Domain-Specific Recommendation Based on Deep Understanding of Text
Master Thesis Sigurd Sippel Domain-specific recommendation based on deep understanding of text Fakultät Technik und Informatik Faculty of Engineering and Computer Science Studiendepartment Informatik Department of Computer Science Sigurd Sippel Domain-specic recommendation based on deep understanding of text Master Thesis eingereicht im Rahmen der Masterprüfung im Studiengang Master of Science Informatik am Department Informatik der Fakultät Technik und Informatik der Hochschule für Angewandte Wissenschaften Hamburg Betreuender Prüfer: Prof. Dr. Kai von Luck Zweitgutachter: Prof. Dr. Klaus-Peter Schoeneberg Eingereicht am: 21. April 2016 Sigurd Sippel Thema der Arbeit Domain-specic recommendation based on deep understanding of text Stichworte Empfehlungssysteme, KDD, Data Mining, Tiefenverständnis, Featureextraktion, Ontologie, Basiskategorien, Validierung, Domänenexperten Kurzzusammenfassung Diese Masterarbeit betrachtet den Prozess zur Entwicklung domain-spezischer Empfeh- lungssysteme am Beispiel der Domäne Cocktailrezepte. Auf Basis einer Ontologie wird ein Tiefenverständnis der Texte — der Rezepte — erzeugt. Die Ontologie ist modelliert mit Ba- siskategorien, die dazu dienen Markmale wie Zutaten aus dem Rezept zu extrahieren. Für eine Vergleichbarkeit der Rezepte werden Zutaten auf Basis von Aromen modelliert. Für den Prozess der Datenaufbereitung bis hin zur Empfehlung wird KDD als Leitlinie verwendet. Die Empfehlung anhand einer domänen-spezischen Distanzfunktion wird berechnet. Zur Klassikation einer Empfehlung zu einem gegebenen -
Copyrighted Material
BAR BASICS EQUIPMENT The right tools make mixing drinks easier, but some tasks simply can’t be done without the right gizmo. Boston Shaker Two-piece set comprised of a 16-ounce mixing glass and a slightly larger metal container that acts as a cover for the mixing glass when shak- ing cocktails. The mixing glass can be used alone for stirring drinks that aren’t shaken. This is the shaker of choice for professional bartenders. Barspoon Long-handled shallow spoon with a twisted handle, used for a number of bartending techniques beyond stirring. The handle’s curves help rotate the spoon during stirring, and the spoon bowl guides poured liqueurs into position for layered drinks. Hawthorne Strainer Perforated metal strainer for the metal half of a Boston shaker, held in place by a wire coil. Julep Strainer Perforated spoon-shaped strainer used in conjunction with a mixing glass. Cocktail Shaker Two-part container with a tight- fi tting lid. While styles vary widely, the most com- mon shaker (also called a cobbler) has a top with a COPYRIGHTEDbuilt-in lidded spout that serves MATERIAL as a strainer. The metal Parisian-style shaker, preferred by many home bartenders, has a sleek Art Deco look, lacks the top spout, and must be used in conjunction with a Hawthorne strainer. cc01.indd01.indd 1 004/08/114/08/11 77:41:41 AAMM 2 MR. BOSTON: Offi cial Bartender’s Guide Electric Blender Absolutely necessary to make frozen drinks, puree fruit, and even crush ice for certain reci- pes. Choose a top-quality blender with a heavy base, as lightweight blenders tend to “walk” when blending thick mixtures. -
Additional Cocktail Recipes
Recipes From Philip Greene’s Smithsonian Associates Classic Summer Cocktails Seminar [email protected] Classic Highball 2 oz spirit 4 oz carbonated mixer Serve in a tall glass on ice. Garnish lemon or lime wedge/peel Moscow Mule 2 oz vodka ½ oz lime juice 4 oz ginger beer Add all ingredients to a copper mug (or rocks glass). Garnish with the lime hull. Audrey Saunders’ delicious riff on the Moscow Mule, the Gin-Gin Mule ¾ oz fresh lime juice 1 oz simple syrup 2 mint sprigs 1¾ oz Tanqueray London dry gin 1 oz homemade ginger beer* Shake all ingredients well, strain into a tall Collins glass filled with fresh ice. Garnish with a lime wheel, a sprig of mint and a piece of candied ginger. Serve with a straw. *Ginger Beer 1 gallon water 1 pound ginger root, peeled 4 oz light brown sugar or 6 oz light agave syrup 2 oz fresh lime juice Place the water in a sauce pan, bring to a boil. Cut the ginger into smaller pieces and mix this in a food processor with some of the hot water until the mixture resembles mulch. Then add this back into the pot of water, turn off the heat, cover, and allow it to steep for one hour. Once cooled, strain the mixture through cheese cloth or a sieve, extracting as much flavor from the solids as you can. Discard the solids. Add the lime juice and sugar/syrup, stir. Let cool, then transfer to bottle(s). Store in refrigerator. Note: this will not yield a conventional, carbonated ginger beer. -
Gin Co., Ltd., Used to Supply a Very Useful " Gigger" a Few Years Ago
·---=:::::, BARFLIES AND .... COCKTA_ILS . i Over 300 :Cocktail Recaj_pts- . ·.·~ by HARRY and WYNN with slight contributions From Arthur MOSS ... ~------• . .· . PARIS . ' LECRAM. PRESS. 41, Rue.des Trois-Bornes Copyright by Harry McElhone 19:z 7 ~ t "'· ( J - Dedicated lo I 0. 0. Mc INTYRE President of the I. B. F. PREFACE .. The purpose of this licrle pocket manual is to provide an unerring and infallible guide to that vast army of workers which is engaged in catering to che public from behind bars of the countless " h otels," " buffets, " and "Clubs" of every description rhroughout the English-speal<ing world and on the Continent. In this new edition there is . much of added interest, due to the collaboration of the well know n_ caricaturist Wynn, and the " Around the T own" columnist of the New York Herald, Paris, Arthur Moss. There have bee n a number of handbooks published con taining instructions for the mixing of drinks, etc. , bu( such works are not adaptable by reason of their cumbersome pro porfr:>ns. They are left lying around on shelves arid in odd places, rarely are they readily accessible, and ofren they can not be found at all when wanted. This pocket Cocktail guide, w hich the author most unqualifiedly recommends as the best and only one which has ever been written to fill every requirement, contains about 300 recipes for all kinds of modern cocktails and mixed drinks, together with appro priate coasts and valuable hints and instructions relating to the bar business in all its details, and which, if faithfully studied.